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In a Benedict’s test, a chemical reagent known as a Benedict’s reagent or solution is used. This reagent is prepared from sodium carbonate, sodium citrate and copper (II) sulfate.

A positive test with Benedict’s reagent is indicated by a change in color, often from blue to a brick-red precipitate. When testing for the presence of reducing sugars in food, a food sample is dissolved in water and a minimal amount of Benedict’s reagent is added.

The mixture is then heated in a water bath. A positive result for the presence of reducing sugars in the food is indicated by the formation of a precipitate and a change in color. Benedict’s reagent contains blue copper (II) ions, which are reduced to copper (I). These are precipitated as red copper (I) oxide, which is not soluble in water.

Nonreducing sugars such as sucrose do not react with Benedict’s reagent. It can produce a positive result with the reagent only if it is heated with dilute hydrochloric acid before the test. Once sucrose has been broken down using this method, it produces glucose and fructose, which can be detected by Benedict’s reagent.